Homemade Chinese Take-Out

On the menu: Hot and Sour Soup, Crispy Tofu and Mini Sesame Bok Choy.

Preface: My soup final product didn't have the classic texture/viscosity that I had expected, so I modified the recipe... this should work better, and if not, it still tastes great. Also, I didn't add egg to this batch, but next time I warm up a serving, I'll add some egg and update this post.

The preparation of all three recipes can be simultaneous... Each recipe is listed in its entirety, see notes in the soup recipe to aid in timing. The bok choy, Chinese garlic chives and Fried Tofu Puffs were purchased from Pacific Rim Foods (Kalamazoo, MI).

Mini Sesame Bok Choy

Mini bok choy 

Toasted Sesame Oil

Low-sodium soy sauce

1. Wash mini bok choy well. (I soaked them in cold water and then separated the bok choy leaves under a stream of water cold water).

2. Place bok choy in steaming basket.

3. Steam for 5 minutes.

4. Toss with a light dressing of toasted sesame oil and soy sauce. 

Crispy Tofu

Fried Tofu Puff (12 per package, I made 3)
2 tsp Hoisin sauce
2 tsp Sweet chili sauce

1. Preheat oven to 350˚.
2. Mix Hoisin and sweet chili sauce.

3. Dip Tofu Puff into sauce mixture and place on a baking sheet lined with foil sprayed with oil.

4. Bake 3 minutes.

Hot and Sour Soup

6 oz white button mushrooms

1/2 cup Chinese garlic chives

1 package Nasoya silken tofu

2 Tbs rice wine vinegar

2 Tbs low-sodium soy sauce

1 Tbs Sriracha 

4 cups vegetable broth

1 cup cold water

1 Tbs corn starch

**Soak mini bok choy**

**Preheat oven to 350˚**

1. Slice mushrooms thinly and chop Chinese garlic chives into ~1cm long pieces.

2. In a pot over medium-high heat, add in: broth, Sriracha, soy sauce, rice wine vinegar, Chinese garlic chives and mushrooms.

3. Bring contents of pot to a simmer. 

**Finish washing mini bok choy and place in steamer**

4. Cut silken tofu horizontally through the side and lengthwise. (You'll end up with with 4 thin, long rectangles). Cut again into strips 1 cm wide.

5. Add tofu to soup.

**Place steaming basket w/ bok choy over pot**

6. Simmer soup for about 8-10 minutes. 

**Remove steaming basket**

7. Mix cold water and corn starch, add to soup and stir. Return to simmer, turn off burner. 

**Place prepared Fried Tofu Puffs in oven, bake for 3 minutes**

**Dress mini bok choy**

8. Serve soup.

Garnish tofu and soup with scallion.